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Pakistan Journal of Nutrition
  Year: 2008 | Volume: 7 | Issue: 4 | Page No.: 586-589
DOI: 10.3923/pjn.2008.586.589
 
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Baking and Storage Stability of Retinyl Acetate (Vitamin A) Fortified Cookies

Shahid Mahmood, Masood Sadiq Butt, Faqir Muhammad Anjum and Haq Nawaz

Abstract:
Cookies were prepared from commercially available straight grade flour using Retinyl acetate (RA) as fortificant @ 30, 40 and 50% of Recommended Daily Allowance (RDA). The product was packed in Bioriented poly propylene (BOPP) and analyzed on monthly basis for physico-chemical and sensory attributes including baking and storage stability of the fortificant up to three month. The results revealed the non-significant influence of fortification on physico-chemical composition and sensory characteristics and the cookies containing 50% of RDA; Retinyl acetate were found the best in overall acceptability. Baking loss of Retinyl acetate was 9.30% while 8.33% loss was observed during storage.
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How to cite this article:

Shahid Mahmood, Masood Sadiq Butt, Faqir Muhammad Anjum and Haq Nawaz, 2008. Baking and Storage Stability of Retinyl Acetate (Vitamin A) Fortified Cookies. Pakistan Journal of Nutrition, 7: 586-589.

DOI: 10.3923/pjn.2008.586.589

URL: https://scialert.net/abstract/?doi=pjn.2008.586.589

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